Sorshe Chana

Sorshe Chana (yogurt tart chickpeas with mustard greens)

1 red onion
6-8 thai, cayenne, or serrano chilis, stemmed
6 cloves garlic
3 slices fresh ginger, each 2x1x1/8"
2 tbsp ghee or canola oil
2 bay leaves

1 15-oz can diced tomatoes

2 tbsp Bengali garam masala (or just whatever garam masala)

2 tsp salt

1 lb mustard greens or 1/2 lb spinach

4 cups cooked chickpeas (~2 15oz cans)

1 cup yogurt

1/4 cup heavy cream

1 tbsp cumin-coriander blend (or 1/2 tbsp each)

Food process the onion, chilis, garlic, and ginger.

Saute the onion blend plus bay leaves in the ghee, 3-5 minutes until browning.

Add tomatoes, garam masala, and salt, stir.

Add mustard greens bit by bit until they wilt.

Add chickpeas, simmer 12-15 minutes.

Mix the yogurt and cream together, then add them to the pot.

Add the cumin-coriander blend, discard bay leaves, and serve.

Source: 660 Curries by Raghavan Iyer

Tzatziki

Tzatziki (Greek Yogurt and Cucumber Sauce)
Makes about 3 1/2 cups.

Ingredients:
3 cups Greek Yogurt (or regular plain yogurt, strained)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Instructions:
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, blend everything but the yogurt. Then stir this into the yogurt. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Source: Georgette at http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html